Weekly Menu for 8/12/2012 - 8/18/2012
| Day | Menu Item | Shopping | ||
|---|---|---|---|---|
| Sunday |
|
1/2 bunch thin leafy greens, such as Dandelion, Chard, or Spinach 4 large Cloves Garlic Sundried Tomatoes Red or other Sweet Pepper, Broccoli or Zucchini Chickpea Flour | ||
| Monday |
|
1 Butternut Squash 1 bunches Kale 2 Cloves Garlic 1 Onion (Non-Vegan version: 3 diced and lightly browned Andouille chicken sausages. I used Amy Lu’s from Costco) Mozzarella (shredded) 1 recipe gluten-free homemade lasagna or 1 box of Tinkyada lasagna |
||
| Tuesday |
|
Gluten-Free Sandwich Cookies 3 Vegan ice Cream Flavors Spring-form Pan |
||
| Wednesday |
|
2 1/2 lbs Red Potatoes Lime 1 Onion 1 Poblano Pepper 4 cloves garlic 8 oz Mushrooms Cilantro (fresh) 1 1/4 lbs Plum Tomatoes (about 6) Corn (fresh or frozen) Dry Red Wine Ground Cumin Crushed Red Pepper Flakes Tortilla Chips Red Hot Sauce (Franks, Texas Pete, Tobasco) 2 15 oz cans Black Beans Garnished with: Hot red chilis, fresh cilantro and lime slices | ||
| Thursday |
|
1 Package Gardein Beef-less tips or Beef Seitan 1 Large Red Onion 4 Carrots 3 Stalks of Celery 1 (14oz) Can Diced Tomatoes White or Cremini Mushrooms Fresh Spinach Frozen Peas Frozen Green Beans Red Wine or Sherry or Apple Cider Braggs Amino Acids* Thyme Leaves (dried) Ground Mustard Seed Celery Seed Fresh Parsle Vegan Beef-flavored broth, or regular Veggie Broth Nutritional Yeast Gluten-Free Bisquick Mix (there are several versions – read the label to make sure the one you are getting is vegan) Sage Leaves (dried) |
||
| Friday |
|
16 ounces, Brown Rice Fettuccine style Pasta 2 Leeks 1 tablespoon fresh thyme 3 cloves garlic, minced 10 ounces maitake mushrooms (Hen of the Woods) 3 Carrots White Wine Coconut Milk (Full Fat) Vegetable Broth Superfine Brown Rice Flour Chopped chives for garnish |
||
| Saturday |
|
32-ounce box of Gluten-Free Shell Pasta 24 Meatless Meatballs (Roasted Eggplant or Mushroom along with chickpeas and walnuts) 5 cups baby spinach 6 cloves garlic 3 large potatoes Dried Rosemary Fresh Rosemary |
You will also need:
Cinnamon, Vegetable Oil or Olive Oil, Salt, Pepper, Milk of your choice, Onion Powder, Butter, Salad, Salad Dressing, Gluten-Free Bread
* Braggs Amino Acids can be used in place of Soy Sauce
This week is all about showcasing delicious vegan and gluten-free dishes.
How did you enjoy this week's menu? Did you enjoy the websites? How were the recipes? Were they easy to follow and the ingredients easy to find? Did you have quite a bit of the ingredients already on hand?
Did you find cooking different meals having similar items easier? Were you able to prepare multiple meals at once?
What would you like to see on future menus?
P.S., Each Friday, we post our weekly menu showcasing our dishes as well as dishes prepared by others throughout the internet. Please add your menu, appetizer, main dish, dessert, drink, table-scape, or tutorial below.
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